The name captured my eye. I’m at the point in the semester where “goodenough” has to do it. Because I am fond of sleep, showering, and food. The dog, of course, considers his walk an absolute necessity. Therefore, good enough it is.

The mixture of apples I used was unusual: autumn crisp, silken, hampshire, and an heirloom variety called nonpareil. They were quite nice, and the recipe recommends a “flavorful” variety. Pick your favorite, or use a mixture of sweet and tart apples.

I cut the sugar slightly, increased the cinnamon a touch, switched out OJ for the cider listed below, and was generous with the apples. The resulting cake was pretty good, although a touch dense (probably from the gluten-free flour mix). One’s in the freezer, so we’ll see how well it defrosts.

Laura Goodenough’s Apple Coffeecake(gluten-free)

5 apples, peeled, cored, and sliced thinly (about 4 cups)
2 c sugar
2 T cinnamon
2 c Bob’s Red Mill gluten-free all-purpose baking mix
1 c corn flour
1 T baking powder
1 C vegetable oil
4 large eggs, beaten lightly
1/4 c cider
Ice cream for serving

1. Heat the oven to 375 F. Grease a 10″ tube pan (two loaf pans). Combine the apples, 5 t of cinnamon, and 2 T sugar.
2. Sift the flour, the remaining sugar, baking powder, and remaining teaspoon of cinnamon into a large bowl. Make a well in the center, and add the oil, eggs, and cider. Beat well. (with a wooden spoon, ideally. Not sure why.)
3. Spoon 30% of the batter into the bottom of the pan (the two loaf pans). Layer in half the apples, drained of any liquid, not allowing them to touch the pan. Spoon another 30% of the batter over the apples. Add the remaining apples, not allowing them to touch the pan. Top with the remaining batter.
4. Bake for 60-70 minutes or until a knife comes out clean. Cover with foil if the top begins to overbrown.
5. Cool to warm, and serve with ice cream (or whipped cream, per recipe. Ice cream was wonderful though.)

Hesser, Amanda. (2010). The New York Times Cookbook. WW Norton & Co: New York.

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